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July 7, 2016

Thai Rainbow Zucchini (Courgette) Noodles

Sam Willey/PixelSprout

  • Fresh veggies take the place of pasta in this light and colorful dish. Sam Willey

Serves 2


1/2 cup (115g) creamy peanut butter

3 cloves garlic, divided

2 inches fresh ginger, peeled 

Juice of 3 limes

2 tablespoons plus 1/4 cup (60ml) coconut milk

1 tablespoon tamari or soy sauce

1 tablespoon rice vinegar

1 tablespoon water

1 tablespoon coconut oil

1 large orange bell pepper, cored and thinly sliced

2 radishes, sliced thin

3-4 zucchini (courgette), spiralized

1 cup (225g) red cabbage, chopped 

2 green (spring) onions, finely chopped 

1/2 cup (small bunch) cilantro (coriander), chopped

1/2 cup (115g) peanuts, chopped


1. Combine the peanut butter, 1 garlic clove, ginger, lime juice, 2 tablespoons coconut milk, tamari, rice vinegar and water in a blender or food processor and blend until smooth. Set peanut lime dressing aside.

2. Warm the coconut oil in a wok or large pan over medium heat and add the remaining garlic. Add the 1/4 cup coconut milk and heat for 1-2 minutes.

3. Add the orange bell pepper, radish, zucchini noodles and red cabbage, stir together and cook for 4-6 minutes.

4. Add the peanut lime dressing and stir to combine. Top with chopped green onions, cilantro, and peanuts and serve.